Thursday, 31 December 2015


3 dozen Quail eggs
2 cups of lentils (tinned)
a handful spring onions
1 tablespoon cummin seeds
3 cloves of garlic
1 tsp curry
1 tsp ginger powder
1 tsp tumeric
1 tsp chillie
1 tsp coriander powder
3 large tomatoes
2 tablespoons oil

Boil the eggs three minutes and carefully shell them - reserve.

In a saucepan heat the oil and toss in the chopped garlic, the spring onions and the chopped tomatoes. Add the spices, and once the tomato is soft, pureƩ. Add water and stir, bringing the misture to a simmer, then add the lentils. You may want to thicken the sauce a little, so you can add three soup-spoons of cream. Add the eggs and simmer at low heat. Serve with coconut rice, and garnish with fresh chopped coriander.

This is lovely with lots of garlic naam to scoop up the curry sauce!

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